1. What is a 2 ingredient pasta dough?

A 2 ingredient pasta dough is the traditional method of making fresh noodles using only flour and eggs. The liquid from the eggs hydrates the flour to create a firm dough that can be rolled thin. It is richer and has a better bite than dried pasta made from flour and water.

2. What are the two ingredients in gluten-free pasta recipe?

In this specific recipe, the two ingredients are Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and eggs. The flour blend includes rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum, which provides the necessary structure to replace wheat.

3. Can you make pasta dough with gluten-free flour?

Yes, absolutely! The best gluten free flour for pasta is an all-purpose "measure-for-measure" blend. While single flours like rice flour or almond flour won't work on their own because they lack binding power, a formulated blend allows you to roll, shape, and boil pasta just like the traditional wheat version.

The Easiest 2 Ingredient Gluten-Free Pasta Dough (Homemade)

Description

The easiest 2 Ingredient Gluten-Free Pasta Dough! Made with just a quality gluten-free flour blend and eggs, this fresh pasta is tender, delicious, and better than store-bought. Ready in under an hour.

Ingredients

Scale

200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (approx. 1 1/4 cups + 2 Tbsp) + extra for rolling

3 large eggs

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Instructions

1. Clean and flour your work surface (or use a Silpat mat). Pour the flour onto the surface and create a small well in the center.

2. Crack the eggs into the well. Use a fork to scramble the eggs, gradually incorporating a little bit of flour from the edges at a time.

3. Once the mixture is too stiff for a fork, use your hands to bring the dough together into a sticky ball. Kneading is not required, just ensure the flour is fully incorporated.

4. Place the dough on a floured surface and cut it into four equal sections.

5. Dust a section with flour and roll it out into a flat, thin layer resembling a lasagna sheet.

6. Run the sheet through your pasta machine on Setting #1, then Setting #2 to flatten it evenly. Trim frayed edges with a knife.

7. Run the sheet through the cutting setting of your pasta machine to create strands. Nest the cut pasta on a floured surface.

8. Bring a pot of water to a boil and add a pinch of salt. Add the fresh pasta and cook for 1-2 minutes. Watch carefully as it cooks fast.

9. Drain the pasta and rinse with cold water if desired. Serve immediately with olive oil and sea salt or your favorite sauce.

Notes

Xanthan Gum: If your flour blend lacks xanthan gum, add 1 tsp. This provides elasticity.

Sticky Dough: The dough should be slightly sticky but manageable. Always flour your machine and dough generously to prevent sticking.

Cooking: Do not overcrowd the boiling water. Cook in batches if necessary to prevent clumping.

Oil: Toss drained pasta with a little olive oil to keep strands from sticking together.

Prep Time: 40 minutes
Cook Time: 5 minutes
Category: Main Course, Pasta, DIY
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 401
Sugar: 3g
Sodium: 107mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 9g
Protein: 18g
Cholesterol: 279mg